Fall Detox Vegetable Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cups Butternut squash
  • 2 cups Cabbage
  • 2 Carrots
  • 2 cups Cauliflower florets
  • 2 Celery stalks
  • 2 Garlic cloves
  • 1 Onion, large
  • 2 tbsp Parsley
  • 1 Sweet potato (about 2 cups, large
  • 1 28 oz can Tomatoes

• Canned Goods

  • 6 cups Vegetable stock

• Baking & Spices

  • 1/2 tsp Black pepper, Cracked
  • 2 tsp Italian seasoning
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on thehealthymaven.com

Ingredients

• 1 T olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 large sweet potato (about 2 cups), chopped
• 2 cups peeled butternut squash, chopped
• 2 cups cauliflower florets, chopped
• 2 cups sliced cabbage
• 1 28 oz can diced tomatoes
• 6 cups vegetable stock
• 2 tsp Italian seasoning (or a mixture of dried parsley, basil, oregano etc..)
• 1/2 tsp cracked black pepper
• 1 tsp sea salt
• 2 T freshly chopped parsley

Directions

• Heat up a large pot over med-high heat and add olive oil.
• Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
• Add in garlic and cook for 1 minute.
• Add in sweet potato, butternut squash,and cauliflower and cook for 5 minutes.
• Top with cabbage, diced tomatoes, vegetable stock and spices and give it a stir.
• Bring to a boil and then let simmer, uncovered over medium heat for 30 minutes.
• Top with fresh parsley and serve warm.
• Will keep for a week in refrigerator and freezes well for several months.

Nutrition